Reduced-Casein Cheese Composition With Melt and Stretch Retention
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Solution Overview
Problem
Existing cheese compositions face challenges in replacing casein protein with suitable substitutes that maintain desired functional, organoleptic, and nutritional properties, and reducing trans-fat content while preserving properties like melt, stretch, and firmness.
Innovation Solution
Incorporating fiber, non-casein protein, and low-trans-fat interesterified fat into cheese compositions to reduce casein protein content, using non-pregelatinized, modified starch to enhance emulsification, and maintaining desired properties through formulation adjustments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If casein protein is replaced with substitute ingredients to reduce cost, then total cost of cheese composition is reduced, but functional properties (melt, stretch, firmness) deteriorate
Solution Approach 1:
The patent uses a composite protein system combining non-casein proteins (whey protein, soy protein, pea protein) with casein protein in specific ratios to achieve desired functional properties while reducing overall casein content. This composite approach allows substitution of expensive casein with cheaper alternative proteins while maintaining melt, stretch, and firmness characteristics through synergistic interactions between different protein types.
Solution Approach 2:
The patent modifies the chemical and physical parameters of substitute ingredients through processing treatments such as enzymatic hydrolysis, heat denaturation, and pH adjustment to enhance their functional properties. By changing parameters like protein solubility, cross-linking density, and molecular weight distribution of substitute proteins, the patent achieves casein-like functional behavior in reduced-casein cheese compositions.
2Object-affected harmful factors
If trans-fat containing ingredients are reduced to improve healthfulness, then trans-fat content is reduced, but processing properties and organoleptic properties deteriorate
Solution Approach 1:
The patent changes the physical and chemical parameters of fat ingredients by using interesterified fats with modified fatty acid distributions and controlled saturation levels. This allows reduction of trans-fat content while maintaining appropriate melting points, solid fat contents, and crystallization behaviors necessary for proper processing and organoleptic properties in cheese compositions.
Solution Approach 2:
The patent introduces emulsifiers and phospholipids as intermediary substances that facilitate proper fat-protein interactions in low trans-fat formulations. These intermediaries help maintain stable emulsions, prevent fat separation, and preserve texture and melt properties even when traditional high trans-fat ingredients are reduced or eliminated.
3Quantity of substance
If casein protein is reduced to meet nutritional standards, then nutritional compliance is improved, but functional properties deteriorate
Solution Approach 1:
The patent precisely controls the composition parameters of substitute protein blends, specifying exact ratios of whey protein, soy protein, and pea protein to achieve consistent functional properties across batches. By carefully adjusting parameters like protein concentration, solubility, and cross-linking in the substitute blend, the patent maintains functional consistency in reduced-casein cheeses.
Solution Approach 2:
The patent employs feedback mechanisms through rigorous functional property testing and characterization of cheese compositions during development. By measuring melt behavior, stretch characteristics, and firmness of reduced-casein formulations and adjusting substitute protein composition accordingly, the patent achieves consistent functional properties that meet both nutritional standards and performance requirements.
Data Source
AI summary
Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.